Chilled Beetroot Consomme Recipes

CHILLED BEET SALAD

Steps:

• Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.

CHILLED TOMATO CONSOMMé

Steps:

• Cut fronds from fennel stalks and reserve. Cut whole fennel (with stalks) in half lengthwise and core. Separate layers, reserving 3 or 4 tender inner pieces, and coarsely chop remaining fennel, including stalks.
• Cook onions, garlic, and chopped fennel in oil in a 5- to 6-quart heavy pot over moderate heat, stirring frequently, until softened, 10 to 12 minutes. Stir in puréed tomato, 1 teaspoon sea salt, and 1/2 teaspoon pepper and simmer, uncovered, stirring occasionally, 20 minutes.
• Pour tomato mixture through a fine-mesh sieve into a 4-quart saucepan, pressing hard on solids and then discarding them, and bring tomato broth to a full boil.
• Whisk together egg whites, herbs, ice, remaining 1/2 teaspoon sea salt, and remaining 1/2 teaspoon pepper in a bowl until frothy, then quickly pour into boiling broth, whisking vigorously 2 or 3 times. (Egg mixture will rise to surface and form a "raft.") When broth returns to a simmer, find a place where bubbles break through raft and gently enlarge hole to the size of a ladle. Cook broth at a bare simmer, uncovered, without stirring (keep raft opening clear by gently spooning out any froth), until broth is clear, 15 to 20 minutes.
• Remove saucepan from heat and, disturbing raft as little as possible, carefully ladle out consommé through opening in raft, tilting saucepan as necessary, and transfer to cleaned fine-mesh sieve lined with a double layer of dampened paper towels set over a bowl or large glass measure. Discard raft. Chill consommé, uncovered, until cold, about 1 1/2 hours.
• Just before serving, season consommé with salt. Slice reserved tender fennel into thin slivers and toss with fennel fronds, pear tomatoes, and vinegar. Divide consommé and tomato salad among chilled bowls.

BEET CONSOMMé

Steps:

• Boil beets, covered, in water (4 quarts) in a 6- to 8-quart pot over moderate heat until tender, about 40 minutes. Transfer beets with a slotted spoon to a plate to cool slightly, reserving cooking water. When beets are cool enough to handle, slip off skins. Cut 1 beet into 1/4-inch dice and reserve for garnish. Cut remaining beets into 1/2-inch pieces and return to cooking liquid in pot. Add turkey, carrots, celery, onion, garlic, dill sprigs, bay leaf, salt, and peppercorns and simmer, partially covered, 1 1/2 to 2 hours. Pour soup through a dampened cheesecloth-lined sieve set into a 3-quart heavy saucepan, discarding solids. Measure soup: If there is more than 6 cups, boil in cleaned pot until reduced; if there is less, add enough water to total 6 cups.
• Skim fat from consommé, then add lemon juice and sugar and heat until hot.
• Divide diced beet and chopped dill among 8 shallow soup plates and ladle consomm on top.

CHILLED TOMATO CONSOMME

Steps:

• Put the tomatoes, green onions, lemon juice, basil, garlic and salt and pepper, to taste, into a food processor and run until blended and slushy. Put 4 layers of clean cheesecloth in a deep bowl. Pour the tomato mixture into the cheesecloth. Tie up the corners of the fabric. Add the slices of peeled beet root to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for a couple hours (or longer). Discard the beetroot. Ladle the consomme into chilled clear or white bowls and garnish each with a single piece of chive.

CHILLED BEEF CONSOMME WITH GINGER

Steps:

• Mix the first three in a saucepan
• Then heat for five minutes.
• Add the fresh squeezed juice and chill for 30 minutes.
• Serve Chilled over ice in stemmed glasses and garnish with peel.